2.
Heat oven to 350 degrees. Form mixture into 12 to 16 1 1/2-inch balls. Heat 1/2 tablespoon oil in a skillet over medium heat. Saute half the meatballs until brown, a few minutes on each side. Transfer to a pan big enough to hold all the meatballs. Repeat with remaining oil and meatballs. Place in oven to finish cooking, about 20 minutes.

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pupfoster1

31 JAN, 2014

Oh my gosh, these are THE BEST meatballs ever! I do use the meatloaf mix instead of just beef and pork (veal added), and I ALWAYS make at least a triple if not quadruple batch. If there are any leftovers they freeze beautifully. The lemon zest gives such a fresh taste to the meatballs. I serve it with Martha's Red-Hot Tomato Sauce as I got the original recipes when they were printed as cards next to each other in Martha's magazine several years ago. This my GO TO recipe! Always a hit!

I like to prapare these meatballs ahead of time and freeze. They are delicious and I like the lemon flavor especially if I cook a garlic linguine. Mxing these meatballs with various other Italian sauces works very well.